🧺 Ingredients

For the Graham Cracker Crust

• 2 cups graham cracker crumbs

• ½ cup unsalted butter, melted

• ¼ cup granulated sugar

• ¼ teaspoon cinnamon (optional but delicious)

For the Cheesecake Layer

• 16 oz (450 g) cream cheese, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ¼ cup sour cream

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch (helps prevent cracking)

For the Strawberry Topping

• 3 cups fresh strawberries, diced

• ½ cup granulated sugar

• 2 tablespoons lemon juice

• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

• ½ teaspoon vanilla extract

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🍰 Instructions

Step 1 — Prepare the Crust

1. Preheat your oven to 350°F (175°C).

2. Line a 9×9 baking pan with parchment paper, leaving overhang for easy removal.

3. In a bowl, combine the graham crumbs, sugar, melted butter, and optional cinnamon.

4. Stir until the mixture resembles wet sand.

5. Press firmly into the bottom of the pan.

6. Bake 8 minutes. Let cool while preparing the filling.

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Step 2 — Make the Cheesecake Layer

1. In a large bowl, beat the cream cheese until smooth and creamy (about 2 minutes).

2. Add sugar and mix until well combined.

3. Add eggs one at a time, mixing gently.

4. Add sour cream, vanilla, lemon juice, and cornstarch.

5. Mix just until smooth — do not overbeat.

6. Pour the cheesecake batter over the cooled crust.

7. Smooth the top with a spatula.

Bake

• Bake at 325°F (163°C) for 35–40 minutes, or until the center is mostly set but still slightly jiggly.

• Turn off the oven and let the cheesecake cool inside for 10 minutes (prevents cracking).

• Remove and cool completely at room temperature.

• Chill for at least 4 hours, preferably overnight.

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Step 3 — Make the Strawberry Topping

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